French Lemon Tart

By KeyIngredient

Ingredients

• Pate Sable:
• 1 1/2 cups all-purpose flour
• 1/4 cup icing sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed
• 2 egg yolks
• Filling:
• 3/4 cup granulated sugar
• 3/4 cup lemon juice, strained
• 4 egg yolks
• 2 eggs
• 1 1/2 tsp grated lemon rind
• 1/4 tsp salt
• 3 Tbsp unsalted butter

Details

Servings 6

Preparation

Step 1

Pate Sable: In food processor, pulse flour, icing sugar and salt; pulse in butter until in fine crumbs. Add yolks; pulse just until clumped together. Press into bottom and up side of 9-inch tart pan with removable bottom. Prick bottom and side all over with fork. Refrigerate for 20 minutes.

Line with foil; fill with pie weights. Bake in bottom third of 400F oven for 13 minues. Remove weights and foil; bake until light golden, 7 to 10 minutes.

Filling: In heatproof bowl, whisk together sugar, lemon juice, egg yolks, eggs, lemon rind and salt. Place over saucepan of simmering water; cook, whisking, until thick enough to coat back of spoon and instant-read thermometer registers 170F, about 8 minutes. Remove from heat. Whisk in butter until melted. Scrape into warm tart shell.

Bake in centre of 325F oven just until filling is set and no longer shiny, about 12 minutes. Let cool. Makes 6 to 8 servings.